Beef Massaman Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Cinnamon, ground 1 tsp Ginger, ground 3 tbsp Fish Sauce 1 fruit (2" dia) Limes 3 large (3" to 4-1/4" dia.) Potato, raw 6 tsp packed Brown Sugar 2 cup Brown Rice, medium grain 2 tbsp Kraft Quick Cooking Minute Tapioca 2 tbsp Peanut Butter PB2 Powdered Peanut Butter 6 tsp Sriracha Hot Sauce (Rooster sauce) 3 serving Thai red curry paste (AROY-D) - 1 tbsp 1.67 cup Coconut milk (light) 1.5 lb Beef chuck, arm pot roast
6 small red potatoes, cubed into bite-size pieces
3 T Thai red curry paste
2 T cinnamon
1 T ground ginger
2 T brown sugar
3 T fish sauce
2 T Sriracha sauce (3 T is good, but a little kick)
1 13.5-oz. can coconut milk
2 T quick-cooking tapioca (uncooked)
1 lb Beef Chuck roast, cut into bite-size pieces
1 fresh lime, juiced (about 2-3 T)
2 T Peanut Butter powder (PB2)
Place cubed potatoes in the bottom of the slow-cooker. In a separate bowl, combine curry paste, cinnamon, ginger, PB2, brown sugar, fish sauce, Sriracha sauce, coconut milk, and tapioca powder. Whisk until smooth. Pour over the potatoes in the slow cooker.
Place cubed beef in the slow cooker, and press to submerge in the liquid.
Cover and cook on LOW for 5-8 hours, or on HIGH for 3-4 hours, until potatoes are soft and beef is tender. Set rice to cook about 30 min - 1 hour before curry is cooked.
Stir in the lime juice. Top with peanuts and cilantro, if desired. Serve over prepared rice.
Serving Size: makes 8 1.5-cup servings
3 T Thai red curry paste
2 T cinnamon
1 T ground ginger
2 T brown sugar
3 T fish sauce
2 T Sriracha sauce (3 T is good, but a little kick)
1 13.5-oz. can coconut milk
2 T quick-cooking tapioca (uncooked)
1 lb Beef Chuck roast, cut into bite-size pieces
1 fresh lime, juiced (about 2-3 T)
2 T Peanut Butter powder (PB2)
Place cubed potatoes in the bottom of the slow-cooker. In a separate bowl, combine curry paste, cinnamon, ginger, PB2, brown sugar, fish sauce, Sriracha sauce, coconut milk, and tapioca powder. Whisk until smooth. Pour over the potatoes in the slow cooker.
Place cubed beef in the slow cooker, and press to submerge in the liquid.
Cover and cook on LOW for 5-8 hours, or on HIGH for 3-4 hours, until potatoes are soft and beef is tender. Set rice to cook about 30 min - 1 hour before curry is cooked.
Stir in the lime juice. Top with peanuts and cilantro, if desired. Serve over prepared rice.
Serving Size: makes 8 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 481.8
- Total Fat: 20.6 g
- Cholesterol: 51.0 mg
- Sodium: 940.3 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 6.2 g
- Protein: 29.2 g
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